The Lot on Tap30th St. at Tenth Ave.; no phone
Tom Colicchio finally hopped aboard the beer-garden bandwagon with this parking lot that just popped up beneath the High Line’s new northerly stretch. The 350-seat seasonal bar stocks domestic wines and local beers from Sixpoint and Brooklyn Brewery, which created a Brooklyn High Line Elevated Wheat ($7 for sixteen ounces) just for the occasion. For sustenance, food trucks such as Red Hook Lobster Pound and Taïm Mobile line the adjoining block.

Killmeyer’s Old Bavaria Inn4254 Arthur Kill Rd., nr. Sharrotts Rd., Staten Island; 718-984-1202
Overshadowed by the ­better-known Bohemian Hall & Beer Garden in Astoria, Killmeyer’s is a pilgrimage every beer-­loving New Yorker must take. The dark-wood, taxidermied digs date back to the nineteenth century, with voyagers to Staten Island’s southern tip being rewarded with schnitzel, wursts, and a dozen drafts of German and Belgian beer (plus oompah bands on the weekend).

d.b.a.41 First Ave., nr. 2nd St.; 212-475-5097
The East Village beer bar is a perennial after-work favorite thanks to its spacious covered patio and an impeccably curated roster of more than sixteen rotating craft brews, from piney IPAs to creamy stouts, poured by barkeeps well versed in hops and grains. The wait for picnic-table seating can be epic, so ditch the office as early as possible.

Spuyten Duyvil359 Metropolitan Ave., nr. Havemeyer St., Williamsburg; 718-963-4140
Beer-geekdom and sun idolatry collide in Spuyten Duyvil’s gravelly backyard expanse, where you can easily lose an entire weekend sipping through the bar’s collection of German, English, and Belgian offerings, each served in the appropriate flavor-enhancing glassware. Don’t miss the Bayerischer Bahnhof Leipziger Gose ($8 for twelve ounces), an offbeat German beer made with salt, which sharpens the tart lemon flavor and adds an electrolytic jolt.

Harlem Tavern2153 Frederick Douglass Blvd., at 116th St.; 212-866-4500
Tonic co-owner Stephen Daly and his wife, Sheri Wilson, have transformed a onetime auto-body shop and parking lot in Harlem into a handsome, high-ceilinged bar with a stamped-concrete patio covered with plenty of shaded, shareable tables. The twenty taps dispense a rounded mix of craft drafts from the likes of Lagunitas, Ommegang, and Stone, while the menu of ­uptown-themed bar food includes flatbreads topped with fried green tomatoes.

Hot Bird546 Clinton Ave., at Atlantic Ave., Clinton Hill; 718-230-5800
Last year, extinct Prospect Heights chicken restaurant Hot Bird was resurrected—in name only—by Rope owner Frank Moe, who reconfigured an auto shop located beneath one of the eatery’s fading billboards. The lure is an enclosed patio packed with elongated picnic tables, where patrons sip a dozen rotating craft brews such as Pretty Things’ prickly Jack D’Or saison. When the grill gets going later this month, you can snack on Meat Hook sausages, though, strangely, no fowl.